Kampachi Crudo
Grapefruit Fennel Kampachi Crudo with Jalapeño Salsa Verde
PREP 10 MIN | COOK 0 MIN | SERVES 4
INGREDIENTS:
1⁄2 lb Kampachi, thinly sliced
1 grapefruit, supreme + 1 tbsp juice
1⁄4 cup fennel, thinly sliced
1 tsp jalapeño, minced
1 tsp chives, minced
1 tbsp cilantro, minced
1⁄4 cup Masseria Extra Virgin Olive Oil
1⁄2 tsp orange zest
Flakey sea salt
DIRECTIONS:
- In a small bowl, mix together jalapeño, chives, cilantro, and 1 tbsp grapefruit juice.
- On a plate, carefully place thinly sliced fish evenly around.
- Fill the spaces with grapefruit slices, shaved fennel, and dollops of the salsa verde.
- Drizzle with Masseria and garnish with orange zest and salt before serving. Enjoy!